Corn Curry
Easy Vegan Corn Curry made with coconut milk. Sweet corn, vegetables, spices, and crushed peanuts make this a comforting and satisfying meal.
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Servings: 4 people
Author: Shweta
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small onion,, chopped
- 3 garlic cloves,, minced
- 1 cup crushed tomato
- 2 cups frozen corn,, thawed
- ½ cup matchstick carrots
- 1 bell pepper,, chopped
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala powder
- ¼ teaspoon chili powder
- 1 teaspoon salt, *or to taste
- ⅓ cup peanuts,, finely chopped
- ½ cup water
- ½ cup coconut milk,, light
- ½ juice of lime
- cilantro,, to garnish
Heat oil in a medium pan and add mustard seeds and cumin seeds until they start popping.
Add onion and garlic and stir until translucent.
Add crushed tomato and sauté for 1-2 minutes until consistency becomes gravy-like.
Add the carrots and cook until slightly softened then add the bell peppers and cook for an additional 2-3 minutes.
Add the corn, turmeric powder, garam masala, chili powder, and salt. Cook for 2-3 minutes.
Add peanuts and water. The curry will thicken slightly. Then add the coconut milk and stir. Simmer on low for 5 minutes while stirring occasionally.
Add lime juice, garnish with cilantro, and serve warm with rice, tortillas, bread, or naan!
Nutrition Info
Calories: 296kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 690mg | Potassium: 754mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2962IU | Vitamin C: 41mg | Calcium: 68mg | Iron: 4mg